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Servings:

Molasses Crinkle Cookies

Molasses Crinkle Cookies are one of my holiday favourites. They’re perfectly chewy, lightly spiced with ginger, dusted with sugar and absolutely delicious.

Total Time

3hr 49min

0.0

0 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

2 cups

All-Purpose Flour

•

2 tsp

Baking Soda

•

1 tsp

Ground Ginger

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Ground Cloves

•

1/2 tsp

Salt

•

1 cup

Brown Sugar , firmly packed

•

1/2 cup

Unsalted Butter , room temperature

•

2 Tbsp

Vegetable Oil

•

1/3 cup

Molasses

•

Large Eggland's Best Classic Egg

•

4 Tbsp

Coarse Sugar

or Granulated Sugar

Cooking Instructions

In a medium bowl whisk together All-Purpose Flour (2 cups) , Baking Soda (2 tsp) , Ground Ginger (1 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Cloves (1/2 tsp) , and Salt (1/2 tsp) . Set aside.

Using an electric mixer or stand mixer fitted with a paddle attachment cream Unsalted Butter (1/2 cup) and Brown Sugar (1 cup) until light.

Add Vegetable Oil (2 Tbsp) and Molasses (1/3 cup) and beat until combined. Add Eggland's Best Classic Egg (1) and beat until fully incorporated.

Mix in the flour mixture until well combined.

Flatten dough into a round disk and chill for a minimum of three hours or overnight.

Preheat oven to 375 degrees F (190 degrees C) and line baking trays with parchment.

Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be approximately 1-inch in diameter.

Roll each ball in Coarse Sugar (4 Tbsp) to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2 inches apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.

Bake cookies on the middle rack for 9-10 minutes only.

10.

Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.

Author's Notes

At 20 grams each, I get 38-2 3/4-inch cookies.

Using coarse sugar makes for a pretty holiday cookie. It will take a little more coarse sugar than granulated sugar for rolling.
I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge).

Nutrition Per Serving

CALORIES

287

FAT

10.3 g

PROTEIN

2.7 g

CARBS

46.5 g